Side note: Xanthan Gum is an incredibly awesome stabiliser which 'professionalizes' home-made chili sauces by giving it an even texture and consistency. Just take care to use the right amount and pre-dissolve it before adding it to your bio weapon.
Interesting! Do you use it with pure oils or with sauces that are closer to emulsions? I was under the impression that it wouldn't do much for an oil since I've mostly used xanthan to thicken and stabilize water in an emulsion.